Websites

Is this any way to bake bread?

Yes. If one is challenged to fit two loaves into a 19.5 inch oven. And if you have very good eyesight and turn your head slightly to the right, it's possible to note that the oven thermometer registers about 355 degrees. Effort was made to reach 475 but opening the door may have altered that--or not.

In spite of it all, two delicious loaves were produced from another new recipe, Sourdough Whole Wheat and Rye with Seeds. Two years, almost to the day, Ron and I went to a class at Bob's Red Mill. Our teacher was Alan Maniscalco who had partnered with Ken Forkish to begin Ken's Artisan Bakery which then expanded to Ken's Pizza with Alan in charge.

We had returned from another great trip to California. It was starter-refresh time. Decided to branch out, develop a new rye starter from my white one. Having two starters in the fridge takes me back to the days in my large Baltimore kitchen with its commodious regular stove whose size I never thought about. Ah, the past and things one took for granted.

Similar approach--Chad Robertson's adaptation of a recipe from his book, Tartine Bread. More memories of last year's visit to Tartine in San Francisco. "Flour Water Salt Yeast" is title of Ken's new cookbook. Only just discovered his series of videos--very useful. I now know why his breads are so dark.

His kitchen very nice; I should get friendly. Thinking I might try using two small Dutch ovens--if I can find them. Might solve small oven issue.

California? The Redwoods this time to meet up with granddaughter Roxie and her parents. More soon.

TrackBack

Comments

Is this any way to bake bread?

Yes. If one is challenged to fit two loaves into a 19.5 inch oven. And if you have very good eyesight and turn your head slightly to the right, it's possible to note that the oven thermometer registers about 355 degrees. Effort was made to reach 475 but opening the door may have altered that--or not.

In spite of it all, two delicious loaves were produced from another new recipe, Sourdough Whole Wheat and Rye with Seeds. Two years, almost to the day, Ron and I went to a class at Bob's Red Mill. Our teacher was Alan Maniscalco who had partnered with Ken Forkish to begin Ken's Artisan Bakery which then expanded to Ken's Pizza with Alan in charge.

We had returned from another great trip to California. It was starter-refresh time. Decided to branch out, develop a new rye starter from my white one. Having two starters in the fridge takes me back to the days in my large Baltimore kitchen with its commodious regular stove whose size I never thought about. Ah, the past and things one took for granted.

Similar approach--Chad Robertson's adaptation of a recipe from his book, Tartine Bread. More memories of last year's visit to Tartine in San Francisco. "Flour Water Salt Yeast" is title of Ken's new cookbook. Only just discovered his series of videos--very useful. I now know why his breads are so dark.

His kitchen very nice; I should get friendly. Thinking I might try using two small Dutch ovens--if I can find them. Might solve small oven issue.

California? The Redwoods this time to meet up with granddaughter Roxie and her parents. More soon.